Evidence map›Paper›PMID 38623432›Full record

ArticleFood science and biotechnology2024

Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydrates.

Meng Yuan, Yu Cao, Haoyang Zheng, Kunlin Chen, Yuping Lu, Jing Wang, Liqin Zhu, Ming Chen, Zhipeng Cai, Yonggen Shen

Open access · greenAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.8field-weighted citation impact, top 14% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed, 12 citations in OpenAlex.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors at 1 institution in 1 country.

Meng YuanCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China.
Yu CaoCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China.
Haoyang ZhengCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China.
Kunlin ChenCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China.
Yuping LuCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China.
Jing WangCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China.
Liqin ZhuCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China.
Ming ChenCollege of Agronomy, Jiangxi Agricultural University, Nanchang, 330045 China.
Zhipeng CaiCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China.
Yonggen ShenCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China.
Jiangxi Agricultural University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study used glucose, fructose, maltose and dextran to explore the effects of different carbohydrates on the Maillard reaction of casein phosphopeptides (CPP). The color parameter results showed that heating time from 1 to 5 h led to brown color, which was consistent with the observed increased in browning intensity. Fourier transform infrared spectroscopy results verified that four carbohydrates reacted with CPP to produce Maillard conjugates. Fluorescence spectroscopy showed that the Maillard reaction changed the tertiary structure of CPP by decreasing the intrinsic fluorescence intensity and surface hydrophobicity compared with the CPP-carbohydrate mixture. At the same time, the Maillard reaction effectively improved the emulsifying properties, reducing power and DPPH radical scavenging activity of CPP. Furthermore, this study also found that glucose and fructose improved CPP more than maltose and dextran. Therefore, monosaccharides have good potential in modifying CPP via the Maillard reaction. Graphical Abstract:

Indexed as

CarbohydrateCasein phosphopeptidesFunctional propertiesMaillard reactionModification

Identifiers

PMID38623432
PMCPMC11016028
OpenAlexW4390034268

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.